# Ingredient List:
→ Proteins
01 - 14 oz grilled chicken breast, sliced
02 - 14 oz marinated tofu, grilled or baked, cubed
03 - 14 oz cooked shrimp, peeled and deveined
04 - 12 oz falafel balls, store-bought or homemade
→ Grains & Bases
05 - 4 cups cooked jasmine rice
06 - 4 cups cooked quinoa
07 - 2 large heads romaine lettuce, chopped
→ Fresh Vegetables
08 - 2 cups cherry tomatoes, halved
09 - 1 cucumber, sliced
10 - 1 red bell pepper, sliced
11 - 1 cup shredded carrots
12 - 1 cup cooked edamame
13 - 1 cup roasted sweet potato cubes
→ Toppings & Extras
14 - 1 cup crumbled feta cheese or vegan alternative
15 - 1/2 cup sliced olives
16 - 1/2 cup pickled red onions
17 - 1/2 cup toasted nuts or seeds, such as almonds or pumpkin seeds
18 - 1/2 cup hummus
19 - 1/2 cup tzatziki
20 - 1/2 cup sriracha mayo or spicy yogurt sauce
21 - 1/4 cup chopped fresh herbs, including parsley, cilantro, or mint
→ Dressings & Sauces
22 - Lemon-tahini dressing
23 - Olive oil and balsamic vinegar
24 - Soy-ginger vinaigrette
# Steps:
01 - Grill, bake, or sauté chicken breast, tofu cubes, shrimp, and falafel according to individual preference. Maintain temperature for serving.
02 - Cook jasmine rice and quinoa as directed; fluff with a fork. Chop romaine lettuce. Place each base in separate serving bowls.
03 - Wash and cut all fresh vegetables. Arrange vegetables individually in bowls or on a large platter for easy selection.
04 - Place all toppings and prepared sauces in small bowls for convenient serving.
05 - Lay out all components on a large table or countertop, categorizing by item type for optimal guest access.
06 - Offer tongs, spoons, and appropriate utensils for each dish and topping.
07 - Encourage guests to build personalized bowls or plates, beginning with a base, then adding proteins, vegetables, toppings, and finishing with dressings and herbs.
